| No violation noted during this evaluation. | 10/28/2015 | 100 |
- 229.167 (e) (3) (A) no towels. Need towels at front hand washing sink at bakery area and back of bakery hand washing sink adjacent to three compartment sink.
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05/18/2015 | 97 |
- * 229.163 One person per shift needs a certified food manager. maintain copy of certification on site.
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11/13/2014 | 97 |
- 229.166 (i) (1) (A)HWS not accessible to hot water at time of inspection.
- Ch 13, Art II, section 13-26 Display permit.Post latest inspection report within public review.
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06/20/2014 | 94 |
| No violation noted during this evaluation. | 10/30/2013 | 100 |
- To prevent the possible exposure to Botulism toxin, do not shelve for sale foods in dented cans.
- 229.164 (o) (7) (C) When date-marking lunch meat, the unused portion held in a food establishment for more than 24 hours must be clearly marked using calendar dates, days of the week, color-coded marks, or other effective means to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. The day the original packaging/container is opened in the food establishment shall be counted as Day 1. If held at 41F or below, food may be held for a maximum of 7 days, but may not exceed a manufacturer’s use-by date. Violations oberved: an unused portion of ham stored in the Deli diplay case that is past the use by date, lunchmeats are being labeled to have a shelf life of 8 days, found trays of fried chicken in the walk-in with "use by" dates instead of "prep dates" indicating foods have expired, mashed potato in a box with today's use by date but is being marked on the display case for a 5-day shelf life.
- 229.165 (m) (1) (A)not clean. Wash and sanitize in-use knives being stored in gap between the prep table and wall in Bakery.
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01/31/2012 | 89 |
- Please ensure that proper hand wash is performed between task. Found employee changing tasks without glove change or hand wash. found employee handling produce, touching his face and handling the trash without a hand wash between each task.
- Please ensure that all food products are in good condition. Found broken and damaged eggs.
- Please ensure that cross contamination will not occur. Found raw beef being stored over cheese.
- Ensure handwashing sinks are adequate. Found hand sink without hot water in deli/bakery area.
- Ensure proper sanitizer concentration during warewashing. No sanitizer detected at 3 compartment sink basin. Repair 3 compartment sinks with defective faucets.
- Please ensure that all food contact surfaces are clean to sight and touch. Found a thermometer in deli/bakery with food accumulation.
- Obtain a Heimlich Maneuver poster. All food establishments at which space for eating is designed or designated shall post the sign in a place conspicuous to employees or customers. The sign shall meet the following requirements: (1) the sign shall be printed on white paper and shall be no smaller than 11 inches wide by 17 inches long; (2) the sign shall be printed in English and Spanish and in at least two conspicuous contrasting colors. Major title and figure blocks shall be in contrasting color to remaining copy blocks; (3) major headings shall be a minimum Bengeat Bold 72 point or equivalent; (4) subheadings shall be a minimum Bengeat Bold Italic 60 point or equivalent; (5) remaining subheadings shall be a minimum Bengeat Bold 24 point or equivalent; and (6) body copy shall be Helios Bold 14 point or equivalent.
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01/19/2011 | 76 |
| No violation noted during this evaluation. | 07/02/2009 | 91 |
| No violation noted during this evaluation. | 01/16/2009 | 93 |
| No violation noted during this evaluation. | 08/28/2007 | 93 |
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